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۱Impact of Antimicrobial Properties of Some Essential Oils on Cheese Yoghurt Quality
اطلاعات انتشار: World Applied Sciences Journal، بيست و هفتم،شماره۴، ۲۰۱۳، سال
تعداد صفحات: ۱۱
Cheese yoghurt samples were prepared by using some essential oils as natural anti–microbial agents. Seven various essential oils were extracted from different plant sources and screened for their anti–microbial effect against five strains of gram positive and negative pathogenic bacteria strains. Obtained results indicated that caraway as well as dill seeds oil had the highest anti–bacterial effect. The minimum inhibitory concentrations (MICs) of the two selected oils were determined. A patch of cheese yoghurt was manufactured from milk which previously contaminated by the five strains of pathogens and was incorporated by the two selected essential oils; then stored at 7°C±2 for 14 days. All fresh and stored contaminated cheese yoghurt samples were periodically assayed for their microbiological examinations after 0, 7 and 14 days of cold storage. Data indicated that gram–positive bacteria were more susceptible than gram–negative. The most sensitive microorganism was Listeria monocytogenes which affected by all the seven oils, while the most resistant microorganism: was E. coli O157:H7. It was observed that the two essential oils did not affect the growth of both starter cultures (Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus) in contaminated cheese yoghurt samples compared with control one. Fresh curd weight and whey drainage of uncontaminated cheese yoghurt samples were determined as well as the progress in their titratible acidity and pH values through 14 days of cold storage. It could be notice that, control cheese yoghurt drainage more whey either after 2 hrs or after 24 hrs of hanging and it had less weight. The experimental samples fortified with essential oils seemed softer than control. Thus we recommend that, caraway and dill essential oils could be successfully used as natural and safe anti–pathogens source in production of cheese yoghurt.
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